Celebrate Shrove Tuesday with a Delicious Savoury Pancake Recipe
Shrove Tuesday, often known as Pancake Day, is one of the most anticipated food celebrations in the UK.
Falling the day before Ash Wednesday, it marks the last opportunity to indulge before the 40-day period of Lent, traditionally observed with fasting and reflection.
While sweet pancakes with lemon and sugar are the classic choice, savoury options are a fabulous alternative and a good, healthy home cooked option.
The History of Shrove Tuesday
Shrove Tuesday has been celebrated for centuries and originates from the Christian tradition of using up rich ingredients such as eggs, butter, and milk before the fasting period of Lent. The term “shrove” comes from the Old English word “shriven,” which means to be absolved of sins. Over time, this day became synonymous with feasting, and the tradition of making pancakes became a simple yet delicious way to use up pantry staples.
In the UK, Shrove Tuesday is also known for its quirky traditions, including pancake races, where participants run while flipping pancakes in frying pans. Towns like Olney in Buckinghamshire have upheld this tradition for centuries, making it a beloved part of British culture.
A Savoury Twist on Pancake Day
While many of us enjoy sweet pancakes topped with sugar, syrup, or fruit, savoury pancakes can be just as indulgent.
This British-style pancake with beef, caramelised onions, and blue cheese brings a rich, gourmet twist to a classic dish.
Perfect for dinner or a hearty brunch, this recipe is a must-try for those looking to experiment beyond the traditional lemon and sugar combination.
You’ll find the recipe below or head over to our Instagram or Facebook Page to see our social video of how to cook the King of pancakes.
Videography by Blanc Creative, Norwich
British Pancakes with Beef, Caramelised Onions & Blue Cheese from Archer’s Butchery
A rich and indulgent combination of tender beef, sweet onions, and tangy blue cheese.
Ingredients (Serves 4)
For the pancakes:
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110g plain flour
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2 large eggs or 3 medium eggs
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300ml milk
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Pinch of salt
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1 tbsp melted butter (plus extra for frying)
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Knob of salted butter
For the filling:
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500 grams Archer’s Norfolk Prime Steak. Rump / Sirloin or Flatiron will all work well
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Angus & Oink Texas Steak Rub
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3 red onions, thinly sliced
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1 tbsp olive oil
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1 tsp sugar (white or brown)
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Crumbled blue cheese (Binham Blue is the perfect choice, not too heavy, not too strong)
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Stokes Dijon Mustard – Around 1.5 tsp per pancake
Method
Make the batter
We’ve used a traditional recipe, by Norwich’s very own Delia Smith. These pancakes are thin, light and taste amazing
Whisk the flour, and eggs into a thick batter, then eggs, milk, and salt in a bowl until smooth. Let it rest for 15 minutes. It couldn’t be much simpler.
Prep Your steak:
Bring to room temperature, oil both sides and season with some of the awesome Angus & Oink Texas Steak Rub on both sides. Leave to stand
Slice onions to your desired width:
Sprinkle over sugar and leave to stand
Cook Your steak:
In a frying pan, melt the butter and a few droops of oil and sear your steak both sides based on how you like it. Don’t overcook as you need to remove it from the heat, wrap it in foil and leave to stand for at least 15 minutes.
While the steak is resting,
Oil your pan without cleaning it and cook the onions over high heart for sound 3-4 minutes turning, until the onion starts to darken and caramelise. Turn down the heat and cook for 15 minutes, stirring occasionally until onions and soft and dark brown.
Slice your steak
Slice thinly. Your steak should be tender and juicy after resting it.
Cook the pancakes:
Heat a non-stick pan with a little butter and pour in a ladle of batter, swirling to coat the base. Cook for about 1 minute per side until golden. Repeat until all batter is used.
Assemble the masterpiece:
Spread your Stoke’s Dijon mustard over each pancake, add slices of beef, top with caramelised onions and crumbled blue cheese, then fold or roll up. Cut in half and serve with sides of your choice.
